Culinary 1
Culinary 2
Culinary 3
Culinary 4
Culinary 5
200
Fruit sauce can be made by simmering fresh fruits or dried fruits in a sugar syrup
What is Compote?
200
The three basic parts of all cheeses
What is water, fat, and protein?
200
Grain that is used to make grits
What is corn?
200
Regularly run out of a menu item, there is a failure in which step of the purchasing cycle
Determining what needs to be purchased
200
Defining factor in heavy cream
What is fat content?
400
A French term that means “to put in place.”
Mise en place
400
DOUBLE JEOPARDY
Must be based on the amount of food people typically consume.
What is Serving Size?
400
Softening the fibers of meat with a mallet
What is tenderizing?
400
Purpose of controlling all 9 steps in the flow of food
What is food safety / safety Hazards
400
Standard potato for cooking
What is russet / All purpose
600
Ice cream must contain a percentage of milk fat
What is 8% milk fat?
600
The first step in preparing vegetables
What is cleaning?
600
True/False
Sprig of rosemary on scalloped potatoes is a non-functional garnish
True
600
Poultry stuffing must reach an internal temperature
What is 165oF?
600
DOUBLE JEOPARDY
High ratio cakes are made using this mixing method
What is two-stage
800
The best cooking method for lean fish
What is poaching
800
The body's main source of energy
What is carbs?
800
An ingredient, such as cornstarch, that adds body to a sauce.
Thickening Agent
800
Cost that impacted by business volume
What is labor cost?
800
Setting the color on vegetables is an effect of cooking technique
What is steaming?
1000
A federal agency to protect public health.
CDC
1000
Tiny single-celled microorganisms that can make people very sick if they find their way to food.
Bacteria
1000
DOUBLE JEOPARDY
Strips of meat being sautéed should be prepared
What is dusted with flour?
1000
Organization that is responsible to ensure safe and healthful working conditions for workers by setting and enforcing standards and by providing training, outreach, education and assistance.
OSHA
1000
An illness caused by contaminated foods or beverages.
Food-borne illness
1400
4 quarts in how many gallons
1 gallon
1400
1 cup of butter is how many sticks of butter or ounces of butter
2 sticks of butter or 8 ounces
1400
1 cup equals how many tablespoons
16 tablespoons
1400
1 tablespoon equals how many cups and teaspoons
1/16 cup / 3 teaspoons
1400
1 cup equals how many pints and ounces
1/2 pint & 8 ounces